can i get a recipe for fudge ?

Question

the fudge i make never gets stiff u can eat it with a spoon what am i dont wrong

Answer 1

Here is a very simple and easy recipe for Fudge!
3 (6 oz.)pkg.semi-sweet chocolate chips
1 (14oz.) can Eagle Brand Sweetened Condensed Milk
(Not Evaporated Milk)
Dash Of Salt
1/2 c.to 1 c.chopped nuts (optional)
1 1/2 tsp.vanilla extract
In heavy saucepan over low heat,melt chips with sweetened condensed milk and salt.Remove from heat.Stir in nuts and vanilla.Spread evenly into a wax paper lined 8 or 9 inch squarepan.Chill two hours or until firm.Turn fudge onto cutting board.Peel off paper and cut into squares.Store at room temperature.(You can vary the flavors,by adding Butterscotch chips to it) I hope this recipe helps you! Enjoy

Answer 2

Follow this recipe and make sure that when it says do not stir that you don't disturb the fudge and it will come out beautifully




Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 64 (1-inch) pieces









2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 3

This recipe you can not double so you make a batch
and if your not happy with it your not wasting to much
I like this one when my sweet tooth gets to me. Enjoy.

Fudge

2 cups sugar
1 cup milk
1 heaping tablespoon cocoa (fryers)
1 tbsp. butter
1 tsp. vanilla
1/2 cup chopped walnuts optional

Butter a 3 X 6 inch pan. In a small heavy saucepan, combine sugar, milk and cocoa. Bring to a boil on medium heat. Boil
until mixture reaches soft ball stage. About 4 to 7 minutes.
Remove from heat. Add butter and vanilla. Beat hard with
a spoon until mixture thickens, 3 to 5 minutes. Fold in nuts.
Pour into prepared pan. It will set up quickly. Cut into
squares before it completely cools.

Answer 4

2 c. sugar 1 (7 oz.) jar marshmallow
1/2 c. milk 1 tsp. vanilla
1 1/3 c. peanut butter

In a saucepan, bring sugar and milk to a boil. Boil for 3 minutes. Remove from heat and add peanut butter, marshmallow creme, and vanilla. Mix well and quickly pour into a buttered 8 inch square pan. Cut into squares when cold. GREAT AND EASY.......

Answer 5

The fashioned recipe for toll apartment cookies is on the nestle's morsels bag. It is the best recipe! Simply alternative your white chips/milk choc chips in place of the semi-sweet darkish chips. They will be delicious, specially for those who add the walnuts or macadamia nuts to the recipe. There used to beafantasy fudge recipe on the jar of marshmallow creme(kraft).. It used to be effortless, tender and scrumptious, melt-in-your-mouth yum. I do not know if it is nonetheless on the label, but you would electronic mail kraftfoods and ask them, they're going to ship you the recipe. Merry christmas.

Answer 6

EZ Fudge

1 (12 oz) bag chocolate chips
1 (16 oz) tub chocolate frosting
1 tsp salt
1 tsp vanilla

Microwave chocolate chips 1-2 minutes or until melted. In same bowl, stir in frosting, salt, and vanilla. Mix together until it loses its glossiness, pour into greased pan, let cool, cut into squares.

Cream cheese or vanilla frosting also works if making multiple recipes, subbing one or two of the chocolate frosting for another flavor.

Answer 7

Creamy chocolate Fudge

INGREDIENTS:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

--------------------------------------------------------------------------------

DIRECTIONS:
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Answer 8

the common recipe for toll condominium cookies is at the nestle's morsels bag. it's the quality recipe! simply replacement your white chips/milk choc chips in location of the semi-candy darkish chips. they're going to be scrumptious, mainly in case you upload the walnuts or macadamia nuts to the recipe. there used to beafantasy fudge recipe at the jar of marshmallow creme(kraft).. it was once handy, delicate and scrumptious, soften-in-your-mouth yum. i have no idea whether it is nonetheless at the label, however you might e mail kraftfoods and ask them, they're going to ship you the recipe. merry christmas.

Answer 9

Try going to www.foodtv.com There are absolutely TONS of recipes there!

As for what you're doing wrong, I haven't a clue. I flunked candy making. Sorry.

Answer 10

Here's a couple different types of fudge that I think you'll reall like :) Enjoy!

Espresso Toffee Fudge

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Old Fashioned Fudge

3 tablespoons plus 1 teaspoon butter
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup half-and-half
2 ounces milk chocolate, chopped
2 ounces dark chocolate, chopped
1 teaspoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts, toasted
Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, half-and-half, chocolates and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 10 minutes.
Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Let the mixture set completely, preferably overnight. Carefully lift the foil from the pan and cut the fudge into individual square

Peanut Butter Fudge

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Mom's Fudge

3 cups sugar
1/2 cup butter
1 cup whole milk
Dash of salt
4 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
Butter an 8 x 8-inch pan. Combine sugar, butter, milk, salt, and chocolate in medium saucepan. Stirring constantly, cook over medium heat until all ingredients melt and come to a boil. Do not scrape down the sides of the pan. Lower heat, insert candy thermometer, and let boil slowly without stirring for about 10 minutes or until soft ball forms when dropped in a cup of cold water (238 degrees F on a candy thermometer). Remove pan from heat and cool. Add vanilla. Beat steadily until fudge loses its gloss. Add nuts. Pour into pan. Cool for 20 minutes and cut into squares. Store in airtight container or wrap in tinfoil.

Rocky Road Fudge

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.